Gendang Kasturi
Gendang Kasturi 
IngredientsGreen Beans 300g
Sugar 150g
Grated Skinned Coconut 150g
Plain Flour 40g
Salt 1/2 tsp
Cooling oil to deep fry
Ingredients for the batterRice Flour 120g
Plain Flour 60g
Egg 1, beaten lightly
Ground Turmeric - a pinch
Lime Juice - a couple of drops
Salt 1/2 tsp
Water 120ml
DirectionsBoil the green beans until they are tender, adding more water when necessary. When the beans have broken up and most of the liquid has been absorbed or evaporated, add the sugar, coconut, plain flour and salt. Stir the mixture until it is very mushy. Remove from heat and cool.
Shape a portion of the mixture (about the sixe of a small egg) and shape it into a ball. Flatten the ball slightly to make about 1cm thick patties. Continue making patties until there is no more mixture left.
Combine all the batter ingredients till you get a smooth consistency. You may add just enough water to acheive that.
Heat the cooking oil for deep frying. Coat the patties with the batter, and then deep fry until it is crisp. Remove and drain well before serving.
It can be served hot or cool
Labels: Kuehs
Naga Sari
Naga SariNagasari is a steamed
cake made from
flour,
coconut milk and
sugar, filled with
bananas. It is usually wrapped in banana leaves before being steamed, or prepared with
pandanus that gives it aroma. It is commonly eaten as a
snack in
Indonesia.
Nagasari sometimes appear in different colors, with white being its normal color.
Red Nagasari contains palm sugar,
blue one has Clitoria ternatea for coloring, and
green one uses Pleomele angustifolia (syn. Dracaena angustifolia).
Ingredients:
60g green pea flour or hoong kueh flour;
2 cups coconut milk;
100g sugar;
2 small ripe bananas, thinly sliced ;
1 stalk pandan leaf;
2 banana leaves, cut into 12cm squares
Method:
1) Put green pea flour, coconut milk, sugar and pandan leaf in a bowl over a pot of boiling water. Do not put the bowl into the water. The steam from the boiling water will dissolve the flour and sugar.
2) Stir until the mixture thickens and becomes transparent. This should take about 10 minutes. Remove pandan leaf. Allow mixture to cool slightly.
3) Place 1 tbsp cooked flour mixture in the centre of banana leaf and top with 2 slices of banana. Cover with 1/2 tbsp flour mixture and wrap into a square packet. Cool in refrigerator for half a day until firm. Eat this dessert chilled.
Tip: Pandan or screwpine leaves add a lovely fragrance to local desserts and cakes. The leaves are also pounded to get the green juice for colouring.
Labels: Kuehs
Kueh Dada
KUEH DADAR
Ingredients
(A) Pancakes
100 g PrimaFlour Plain Flour
4 Pandan Leaves
½ Grated White Coconut
250 ml Water
1 Egg
¼ tsp Salt
2 drops Green Colouring
(B) Filling
½ Grated White Coconut
½ block Gula Melaka (Chopped)
2 tbsp Water
4 Pandan Leaves
Directions
- Mixed finely pounded pandan leaves with grated coconut.
Add the water and squeeze to extract milk. Add colouring.
- Place egg into well of sifted Plain Flour and mix.
- Add coconut milk mixture and beat until batter is smooth.
- Put (B) in a saucepan and cook over low heat, stirring until sugar dissolves and the mixtures become fairly dry. Remove to cool.
- Heat lightly greased pan. With a ladle, pour batter a potion at a time into the pan, spreading the batter to make thin pancakes.
- Put some filling on each pancake and roll. (See illustration above)
Makes 10-12 pieces. Serve with thick coconut milk (santan) if preferred.
To make Santan: Add a pinch of salt to 125ml thick coconut milk. Bring to boil over low heat.
Labels: Kuehs
Kueh Kesui
Kuih Kesui
Brown colored kuih is characterized by the use
of dark brown sugar and combination of flours, to achieve
a chewy effect, topped with grated coconut.
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Ingredients
A
- 150g palm sugar or gula melaka
- 75g brown sugar
- 75g coarse sugar
- 200ml water (to cook with the sugars)
- 1pc of screw pine leaf or pandan leaf (tie into a knot)
B
- 300g wet rice flour
- 2-1/2 tbsp sago flour
- 1/4 tsp alkaline crystals dissolved with a bit of water
- 250ml/2 cups of water
C
- 230g grated coconut(remove the skin & mix with 1tsp of salt)
Method
Prepare the steamer and boil for few minutes. Mix all the
sugars, water, screw pine leaf in a small saucepan till
dissolved. Remove from heat, strain and let it cool for a
while. Mix thoroughly all the flours, alkaline water, salt and water
in a separate bowl. Add the syrup ingredients gradually
into the flour mixture, stirring with a wooden spoon till
well mixed. Strain it.
Then pour into a baking tin and steam for 20 minutes in a
steamer that has been heated for 3 minutes. When cooked, cool
it over a tray of water, thereafter cut it up and serve with
the grated coconut mixed with a bit of salt.
Another option is to use small cups or molds (either a
porcelain or glazed clay). Steam the cups first for 3-5
minutes, fill them with mixture and steam over high heat
for 7-8 minutes. Cool and remove from cups, roll in
grated coconut before serving.
Labels: Kuehs
Kueh Pulut Inti
Kueh Pulut IntiThis rich and sticky kuih makes use of glutinous
rice filled with sweet coconut filling and wrapped in banana
leaf. Surprise your family with this afternoon treat and a
great cup of tea or coffee.
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Ingredients
- 180g glutinous rice, soaked overnight or at least for 6 hrs
- ½ coconut, to yield 250ml
coconut milk and mix with ½ tsp salt
- 2 tbsp grated coconut, without skin
- ¼ pc of palm sugar or gula melaka
- 30g granulated sugar
- 2 tbsp water
- 1 pc of pandan leaf or screwpine leaf
- 8 pcs of banana leaves – 6 x
Method
(A)Prepare steamer by boiling water. Wash the glutinous rice and
strain. Place tray on steamer and steam for 5 minutes. Add
enough coconut milk to cover the rice. Mix well. Steam again
till it is cooked for about 20-25 minutes. Check from time to
time and stir and add coconut milk if necessary.
To prepare filling
Dissolve sugars. Add grated coconut and pandan leaf(B). Cook till
the mixture is soft and dry. Remove from heat and let it cool.
To prepare the kuih
Soften banana leaves(C) by dipping into boiling water for at
least 30sec. Put 1 tbsp cooked glutinous rice on banana leaf.
Add 1 tsp filling on top of the rice. Fold both ends of the
leaf over the kuih, ensure that the top is slightly open to
show a bit of the filling. Fold both ends downwards. When all
the mixture is used up, serve on a plate.
Labels: Kuehs
Kueh Lapis
Kueh LapisA visually delightful and simply tasteful dessert,
kuih lapis means many layers and is therefore characterized
by several layers in different colors. Kids usually love to
eat it by peeling off the individual layers. Excellent idea to
impress your guests, beats serving cake anytime!
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Ingredients
180g rice flour
125g sago flour
1 coconut (remove skin and grated)
1/4 tsp salt
Drops of red food coloring
120g grated coconut without skin, to mix with 1 tsp salt
280g coarse sugar
150ml water
4 screw pine leaves or pandan leaves (tied into a knot)
Method
Squeeze coconut to produce 450ml coconut milk and add salt.
Strain. Mix the flours and sift, and add coconut milk
gradually and blend into a smooth batter. Boil coarse sugar
and water over moderate heat till it dissolves. Strain
and add hot water, if necessary to yield 225ml liquid.
Pour this mixture into batter and mix well.
Put aside 165ml of the batter to be colored dark red for the
top layer. Divide remaining batter into two portions. Colour
one portion with pale red and leave the other portion
uncolored. Bring water to a boil in a steamer. Lightly grease
a 18cm x 5cm cake tin and place in the steamer. Pour in a thin
layer of a red colored batter and steam for 5 minutes till
cooked. Then pour in a thin layer of a red colored batter and
cook in the same way.
Continue with the layering till the batter is used up. Use
dark red portion for final layer. Ideally to cool it for 7 to
8 hours before cutting. For greater visual appeal, can use
3 different colors of your choice.Labels: Kuehs
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